**This is a re-post from last winter…I probably made a dozen batches of these as gifts and, well…for myself. I made a few tweaks since it went up last year and it’s already making an appearance for this holiday season so I’m sharing again!**
As I was a-stalking the interwebz last year I found this recipe. Couldn’t not do it. Just couldn’t. I love eggnog. I love chocolate. I LOVE that it’s required on pain of death to keep my house full of baked goods during the whole month of December.
So, um…eggnog isn’t Paleo! Oh, wait…I HIGHLY recommend this Paleo eggnog recipe from Health-Bent. (I like maple syrup instead of sugar for this one). It’s totally bonkers, you guys. Even if you’re too lazy to bake it into anything, just do it because eggnog is awesome. I also found some great organic nog at Safeway that’s Primal-friendly (it’s got heavy cream in it), so all hope isn’t lost if you don’t feel like making your own, either. If you’re like a certain husband of mine (*cough*) who doesn’t like eggnog for some godawful reason…just…just get out. Now.
- 1/2 c Coconut Flour
- 5 Eggs
- 2 Egg Whites
- 1/2 c Cashew Butter (or coconut oil for nut free)
- 1/2 t Salt
- 1/2 t Baking Soda
- 1/2 t Gluten Free Baking Powder
- 1/3 c Maple Syrup
- 3/4 c Egg Nog
- 1/4 t Vanilla
- 1/2 t Nutmeg
- 1 c Chocolate Chips
- **Vanilla Frosting**
- 1 c Palm Shortening *or* coconut oil
- 2 T Heavy Whipping Cream *or* Canned Coconut Milk
- 1 t Vanilla
- 2 T Maple Syrup
- Whisk together the dry ingredients.
- Beat the eggs, whites, egg nog, butter, vanilla, and maple syrup. By 1/2 cup-fulls, add the dry mixture and whisk until smooth. Fold in the chocolate chips.
- Preheat the oven to 350 degrees. Fill lined muffin tins 1/2 full with batter. Bake for 25-30 minutes, or until a toothpick.
- If you want to do a loaf instead, bake in a loaf pan, same temp, for 50-55 mins.
- For the frosting, beat all the ingredients till light and fluffy!